CHEMICAL AND GELATION CHARACTERISTICS OF AMMONIA‐DEMETHYLATED SUNFLOWER PECTINS
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1436-1439
- https://doi.org/10.1111/j.1365-2621.1978.tb02514.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- FORMULATION AND CHARACTERISTICS OF LOW‐ESTER GELS FROM SUNFLOWER PECTINJournal of Food Science, 1978
- Acidic Isolation of Sunflower PectinCanadian Institute of Food Science and Technology Journal, 1978
- EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELSJournal of Food Science, 1978
- DEMETHYLATION OF PECTIN USING ACID AND AMMONIAJournal of Food Science, 1978
- DISTRIBUTION AND COMPOSITION OF PECTINS IN SUNFLOWER PLANTSCanadian Journal of Plant Science, 1975
- CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIESJournal of Food Science, 1973
- THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW‐ESTER PECTINS USED IN DESSERT GELSJournal of Food Science, 1972
- THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELSJournal of Food Science, 1972
- Properties of Pectin Fractions Separated on Diethylaminoethyl‐cellulose ColumnsJournal of Food Science, 1967
- Kinetics of Deësterification of PectinThe Journal of Physical Chemistry, 1945